For 16 Easter eggs:
125g icing sugar
2 tablespoons hot water
Hundreds and thousands
-FIRST, Shape the marzipan into sixteen eggs.
-NEXT, Sift the icing sugar into a bowl. Add water. Make a smooth paste.
-THEN, With the cocktail sticks, dip the eggs into the icing sugar.
-FINALLY, Roll in the hundred and thousands. Leave for 30 minutes.